Chinese Pot Roast

3 lb Chuck roast, 1 1/2 in thick

1 tb Vegetable oil

1/2 c Bottled stir-fry sauce

1/2 c Burgundy wine

1/2 lb Fresh mushrooms, sliced

1 tb Cornstarch

eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy.